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All Churned Up

By • June 18, 2012 • 0 Comments

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Around here, we have a very quality relationship to butter. We'll put it on anything, make anything out of it, and we've even made it from scratch ourselves. Ah, yes, butter. It's bested by almost none for sheer necessity, and that's why we're always excited to see ambitious home cooks whipping up batches of stuff in their very own kitchens. Especially when said kitchens are as beautiful as James Kicinksi-Mccoy's, author of the Bleubird Vintage blog

Her post on freshly-churned butter has us inspired, hungry, and — we admit it —  a smidge jealous (she whips up the batch after getting her hands on some "fresh, thick, whole cream from a local farm"). Not only are her ingredients super fresh, but she skips the quick methods in favor of hand-mixing in mason jars. The results, she reports, are like heaven. And by the time she's done daydreaming outloud about fresh herb and fancy salt additions, basically all we're left wondering is: "Will she adopt us?" 

Here's hoping. 

Butter 101 from Bleubird Vintage 

 

 

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